Haaaaaaaaaappy Holidays POTMC members! Another year of pie recipes comes
to an end.
So sad… But there is no better way to celebrate or mourn or reminisce the end of a year that had both heartbreakingly sad and joyfully amazing moments than with a big ol’ slice of pie.
St Nick knows this is true.. that is why he isn’t planning to share his pie.
Don’t follow the example of this scrooge-like St Nick! Share your pie! Pie is much sweeter when shared. Trust me!
So, my friends, here’s the another year of pies, art, friends and sweetness
Love, Sue Anne
p.s. This recipe is from a 1961 Bi-centennial cook book of the Mt Vernon
Chapter of the Order of the Eastern Star, Belchertown, MA
Nick’s Pie! (i have no idea which “Nick” this pie is named for, but we can pretend it’s the white bearded one, right?)
pre-baked 9” pie crust (or graham cracker crust)
1 envelope unflavored gelatin (1 TB), soften in 1/4 C cold water for 10 min
2 eggs, separated
1/2 C sugar
1/4 tsp salt
1/2 tsp each: cinnamon, ginger, nutmeg, orange zest
1 C mashed cooked pumpkin
1/2 C milk
1/2 C sugar
1/3 C heavy cream, whipped
Mix yolks, 1/2 C sugar, salt and spices in top of a
double boiler. Stir in pumpkin and milk. Cook over hot water until thickened, stirring constantly. Stir in softened gelatin. Chill until
mixture starts to set up, stirring frequently. Beat egg whites to soft peaks with 1/2 C sugar. Carefully fold egg whites into cooled
pumpkin mixture. Fold in the whipped cream. Turn out into the baked shell and chill until set (2 hours or more) Decorate with more whipped cream and curls of orange rind.
zero comments so far »
Please won't you leave a comment, below? It'll put some text here!
Copy link for RSS feed for comments on this post
Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>